An example video to show a glaze technique…
Braised Beef Short Rib
Position a rack in the centre of the oven and heat to very moderate, 170°C. / 325°F.
In an 8 litre Dutch oven, heat 2 tablespoons of the oil over a medium heat.
Season the ribs with salt and pepper.
Add as many as will fit ribs into the pot.
Cook, turnings with tongs until browned on all sides, 3-4 minutes per side.
Transfer the ribs to a platter and repeat with the remaining ribs.
Pour off all but a thin layer of fat from the pan.
Add the remaining oil, the carrots, celery and onions to the pan.
Season with 1/2 teaspoon salt.
Cook, stirring up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6-8 minutes.
Add chopped dried apricots, chopped dried mushrooms and bay leaves.
Cook, stirring, until well distributed and fragrant, about 1 minute.
Pour the cider into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 tablespoons, about 1 minute.
Transfer all the ribs and any juices that have accumulated back into the pot.
Pour the soy sauce, tomatoes and beef broth with water over the ribs.
Using tongs, arrange the ribs as evenly as possible and no more than 2 layers deep.
Bring the liquid to a simmer, cover and put the pot in the oven.
Cook, turning the ribs using tongs about every 40 minutes until the ribs are fork tender, about 2+3/4 hours.
The meat may fall off most of the bones about midway through cooking. this does not mean that the ribs are fully tender.
Season to taste with salt and pepper.
Serve the ribs with the sauce spooned over, sprinkled with chopped parsley.